Cake Doughnuts

Posted on April 14, 2014 by Ayesha Sheharyar

These are the yummiest tasting, best kind of doughnuts ever. Not to mention, super easy as well. You can dust icing sugar over doughnuts, a strawberry topping or a chocolate one. Personally my favorite has always been a quick caramel-chocolate topping over these amazingly perfect doughnuts.

Cake Doughnuts (6 doughnuts)

1 large egg, room temperature

1/3 cup powdered sugar

1 1/2 cups all-purpose

1 1/2 tsp baking powder

A pinch of salt

2 tbsp lukewarm butter

1/4 cup milk

Caramel-Chocolate Glaze

4 oz semi-sweet dark chocolate of your choice

3 tbsp salted butter(can use unsalted as well)

4 tbsp sugar

4 tbsp unsweetened cocoa powder

4 tbsp water

Doughnuts:Instructions

Sift together the baking powder,salt and flour.In the bowl of your electric mixer(or with a hand mixer), beat the egg and sugar until creamy and yellow. Then slowly add the flour/baking powder/salt combo.Add the lukewarm butter and milk. Mix till a soft dough forms.It will be sticky. Let the dough sit there for 10 minutes to make it smoother.

Flour your work surface generously and roll out your dough approx 1/4 inch thick with a rolling pin. Then cut out your doughnuts with a doughnut cutter. Place the doughnuts on a floured surface(room temperature) while your oil heats up.

On medium heat put in the doughnuts n a deep fryer/wok/frying pan. Deep fry the doughnuts. Initially they will sink but then will inflate and rise to the surface. Take them out when both sides are light-brown in color. Let them cool on a paper towel while you make the glaze.

Glaze Instructions

On low heat put the water and sugar. Let the sugar melt. Add in the cocoa powder and butter, Stir these with a spoon. Lastly add the dark chocolate and let that melt in the caramel mixture. Cool to room temperature.

Dip your doughnuts into the glaze and víola….. the doughnuts are ready to serve. Put on some sprinkles(kids love them!).

Pink Lady Cupcakes

Posted on March 29, 2014 by Ayesha Sheharyar

For Cupcakes( 1 Dozen cupcakes)

1 cup all-purpose flour

3/4 cup sugar (powdered)

3 ounces unsalted butter, room temperature

1 teaspoons baking powder

1/4 tsp of salt

1/3 cup pureed strawberries

2 egg whites

2 tbsp milk

1 drop red food dye

Instructions For Cupcakes

Preheat the oven to 350»F. Place liners in a cupcake tin.

Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.

In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter amongst the muffin cups 3/4 of the way full.

Bake the cupcakes for 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5 minutes inside the tins and then transfer to wire racks until completely cooled.

For the Strawberry Buttercream

1 sticks (1/2 cups) unsalted butter, room temperature
1 1/3 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
4 medium fresh strawberries, pureed (you’ll need 2 tablespoons of puree)

Instructions For Frosting

1. In the bowl beat the butter on medium-high speed for about 5 minutes using an electrical mixer(or stand mixer)

2. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and 1 tablespoon of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Add in the last 1 tablespoon of strawberry puree . Please note that adding more than 2 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired.

Chocolate-Chocolate Cupcakes!

Posted on November 24, 2013 by Ayesha Sheharyar

I went on a cupcake baking spree for a family get together. I removed one batch after another from the oven . Needless to say, ended up making more than enough to feed the clan. And made them super chocolatey, by first covering the naked chocolate cupcakes with chocolate ganache, and then writing on them with white chocolate frosting. They were yummy,and were gone in minutes (Like I’d already predicted :P) If someone asks me the one thing that shall never tire me out? I’d be quick to say “Chocolate cupcakes”.I’m not a big fan of cream over cupcakes. No thank you, I’d rather have chocolate over mine.

What You Need (for 24 cupacakes):

1 cup butter
1 3/4 cup brown sugar
2 eggs
1 cup buttermilk See How to
1/2 cup strong coffee (cooled)
2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt

Frosting: (Melted 6 oz bittersweet dark chocolate, 1/4 cup brown sugar and half a stick butter on a double boiler. Mix well with a hand mixer )

How to go about it:

Preheat the oven at 350 degrees. Set the paper liners into cupcake moulds.
In a bowl sift together the flour,cocoa powder, baking powder,salt,and baking soda.Set aside.
In another bowl combine sugar and eggs. Whisk till fluffy.Set aside.
Add butter to cooled coffee and whisk.
Now add all the ingredients in one bowl and beat well with a stand mixer.
Pour the mixture into the paper liners. Set into the oven to bake.

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